CONFECÇÃO DE SORVETE COM REDUZIDO TEOR DE AÇÚCAR

The first invention concerns an ice confection composition having a reduced sugar content of not exceeding 15 wt.-% based on the total composition which comprises a mixture of sugars containing fructose and at least 2.5 wt.-% of sucrose on the total composition wherein the amount of fructose is up t...

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Bibliographische Detailangaben
Hauptverfasser:	JOUMANA SAIKALI, ANNE-CECILE AGNES LEBLEU, MYRIAM SCHLEGEL
Format:	Patent
Sprache:	por
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The first invention concerns an ice confection composition having a reduced sugar content of not exceeding 15 wt.-% based on the total composition which comprises a mixture of sugars containing fructose and at least 2.5 wt.-% of sucrose on the total composition wherein the amount of fructose is up to 80 % of the total sugars, less than 8 wt.-% of non-fat milk solids and less than 7 wt.-% of medium to high glycemic index oligosaccharides and polysaccharides. The second invention relates to an ice confection composition having a reduced sugar content of not exceeding 15 wt.-% based on the total composition which comprises a mixture of sugars containing fructose and at least 2.5 wt.-% of sucrose on the total composition wherein the amount of fructose is up to 70 % of the added sugars, more than 8 wt.-% of non-fat milk solids and less than 7 wt.-% of medium to high glycemic index oligosaccharides and polysaccharides.